Swiss precision with taste

It was not necessarily his training that introduced Christian Kuchler to the world of fine dining. Even as a child, he worked in his parents’ Schäfli kitchen, supplementing his pocket money with help and preparation work. The decision to train as a chef was the next logical step.

During the following years of training and travelling, the young talent learned from great chefs such as Didier de Courten. His time in Paris was particularly impressive. At the luxurious Plaza Athénée, Christian Kuchler was able to get a taste of three-star cuisine at the kitchen of chef icon Alain Ducasse – in fact, he was the only non-French member of the entire kitchen brigade. At the age of 24, he caught the eye of Gault&Millau, which named him ‘Discovery of the Year 2010 in Eastern Switzerland’ and, four years later, ‘Rising Star of the Year in German-speaking Switzerland’. Shortly afterwards, he cooked his way to his first Michelin star as Head Chef at the Gasthof Hirschen in Eglisau.

Food should trigger a feeling of happiness.
Christian Kuchler

Martin Klein meets Christian Kuchler at Taverne zum Schäfli AG, Wigoltingen, Switzerland

When Christian Kuchler took over the renowned Taverne zum Schäfli from his parents in January 2015, he wanted to continue their success. His father, Wolfgang, had put the restaurant on the European gourmet map. It was awarded one Michelin star and 18 points by Gault&Millau until it closed at the end of 2014 for renovations. Kuchler junior was able to confirm this level in his very first year. But that was not the end of his success story. In October 2017, the Michelin Guide recognised his achievements with a second star, a distinction he has held ever since. In 2022, he received the ‘Chef of the Year’ award from the Große Restaurant & Hotel Guide.

Christian Kuchler stands for a generous, sensual cuisine, far removed from dogma. His light and creative style is based on the original flavours of the products used, without distorting them. Born in the canton of Thurgau, he draws on his experience from leading restaurants around the world to develop his dishes. The creative realisation of his ideas also benefits from the wealth of his father’s recipes, which he reinterprets in a modern way and with a captivating sense of taste. The 38-year-old aims for pure impact in his compositions rather than effects. He also has a passion for the seemingly simple, and at the Taverne zum Schäfli he has dedicated himself to the path from basic product to refinement to guest experience. The top chef believes that “food should trigger a feeling of happiness”.

Christian Kuchler brings his Schäfli highlights to Salzburg in January and sets the stage for them at Restaurant Ikarus. Let classic French cuisine and precise technique, powerful flavours and fine sauces kick off your culinary year 2024 at Hangar-7.

Vegetarian Menu

Snacks

Beet tartelette – Mayonnaise espuma – Licorice
Portobello – Carrot – Chives
Apple – Caper pillow – Cream cheese – Horseradish
Kohlrabi – Salted lemon – Smoked tofu

Green papaya – Miso – White chocolate – Kombucha
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Vacherin Mont-d‘Or – White Alba truffle – Quince – Puntarelle
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Lime Bottoni – Uhudler – Chickpeas
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One hour egg – Nut butter – Pomegranate vinaigrette
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Gnocchi – Kale – Persimmon – White Alba truffle
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Mushroom strudel – Béchamel – Vadouvan
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Pavlova “Meilleur Ouvriers de France” – Fig – Violet – Pecan nut
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“Pain Perdu” – Citrus – Crème fraîche – Cherry caviar

EUR 215,00

Shortened Menu EUR 175
(without Vacherin Mont-d‘Or and “Pain Perdu”)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

Balfegó Tuna tartelette – Mayonnaise espuma
Mackerel skewer – Escabeche – Carrot
Ray wings – Caper pillow – Cream cheese
Soccas – Bacon – Langoustine

King crab – Miso – White chocolate – Kombucha
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Vacherin Mont-d'Or – White Alba truffle – Quince – Puntarelle
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Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
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Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
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Gnocchi – Kale – Persimmon – White Alba truffle
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Iberian Presa – Carrot – Black beer – Plum
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“Gugelhupf” – Raisins – Honey – Ginger
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Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Vacherin Mont-d'Or and Chestnut)

Please note that the menu can only be ordered per table.